8 boned and skinned canned sardines in olive oil
8 oz. ricotta cheese
1 tsp. curry powder

One quarter cup fresh parsley, chopped
2 Tbsp. capers, rinsed and drained
1 tsp. lemon zest
2 Tbsp. olive oil
2 pounds venison pounded to one quarter inch thick
1 and one half cups evaporated milk or Half and Half
Garlic powder
Onion powder
1 cup flour
6 large gold potatoes
1 pint sour cream
2 cups sharp cheddar cheese, grated
1 small sweet onion
One half cup corn flake crumbs
One quarter cup butter
4 oz. white chocolate, chopped
1 cup sugar
One half tsp. ground ginger
1 tsp. ground cinnamon
4 large egg whites
2 cups flaked coconut
One third cup macadamia nuts, chopped
Two thirds cup dried pineapple, chopped